Gingerbread Crinkle Cookies Recipe
Delight in these festive gingerbread crinkle cookies, soft and chewy with warm spices and a snowy powdered sugar coating—perfect for the holiday season.
18 Servings
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter softened
- ¾ cup dark brown sugar packed
- ⅔ cup unsulphured molasses
- 1 egg yolk
- 1 teaspoon vanilla extract
Coating
- 1 cup powdered sugar
Instructions
Prepare the Dry Mixture
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2–3 minutes. Scrape down the sides of the bowl, then add the molasses and continue mixing until smooth.
Incorporate Wet Ingredients
- Reduce the mixer speed to low and blend in the egg yolk and vanilla extract, ensuring the mixture is well combined.
Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be soft and slightly sticky. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the dough to firm.
Prepare for Baking
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
Form and Coat the Cookies
- Portion the chilled dough into 2-tablespoon-sized balls. Roll each ball evenly in powdered sugar, ensuring full coverage. Arrange the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
Bake and Cool
- Bake the cookies for 10–12 minutes, until they appear cracked on top and set around the edges. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To prepare this recipe gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum for structure. Ensure that both the baking soda and powdered sugar are certified gluten free, as some brands may carry traces of gluten.